辐照技术消减食物过敏原致敏性研究进展  

Advances in Food Irradiation Reducing the Allergenicity of Food Allergens

作　　者：罗春萍[1] 冯娟 项缨[1] 谢庭辉 LUO Chunping;FENG Juan;XIANG Ying;XIE Tinghui(Taizhou Vocational College of Science and Technology,Taizhou,Zhejiang 318020)

机构地区：[1]台州科技职业学院,浙江台州318020

出　　处：《核农学报》2020年第6期1272-1280,共9页Journal of Nuclear Agricultural Sciences

基　　金：浙江省高校访问工程师校企合作项目(FG2018229)。

摘　　要：食物过敏是当前威胁人类健康的重大食品安全问题之一。辐照技术可以消减食物过敏原,是一项颇具发展潜力的物理消敏技术。本文介绍了辐照消敏技术的特点、原理和发展历程,阐述了辐照消减动物源过敏食物牛乳、鸡蛋、虾、鱼等过敏原致敏性和植物源过敏食物花生、大豆、小麦、坚果等过敏原致敏性的研究进展,分析了辐照消减食物过敏原的效果和影响因素,探讨了辐照消敏技术的发展方向,以期为辐照消敏技术的研究和应用提供参考。Food allergy is one of the serious food safety problems threatening human health. Food irradiation can reduce the allergenicity of food allergens and is a potential physical desensitization technology. In this review, the characteristics, principle and development history of irradiation desensitization technology were introduced, and the research progresses on reducing the allergenicity of animal foods(e.g. milk, eggs, shrimp and fish) and plant foods(peanut, soybean, wheat and nuts) by irradiation were summarized. In addition, the reducing effects and impact factors of irradiation on food allergens were analyzed, and the future research direction of irradiation desensitization technology was discussed. The purpose is to provide reference for the research and application of reducing the allergenicity of food allergens by irradiation technology.

关 键 词：辐照技术 食物过敏原 致敏性 消敏技术 

分 类 号：TS205[轻工技术与工程—食品科学]